International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Sausage-Style Hash Browns






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > pasta > baked penne with tomatoes and mozzarella
from Malta 1 tablespoon of olive oil 4 cloves garlic, minced 1 (28 ounce) can crushed tomatoes 1 (14 ounce) can diced tomatoes 20 leaves of fresh basil, minced 1/4 teaspoon sugar kosher salt 16 ounces penne, ziti, or other tube-shaped pasta 8 ounces mozzarella, shredded 1/4 cup grated Parmesan cheese 1. Bring 4 quarts of water to boil in the 8-quart pot. Preheat the oven to 400° F. 2. Add the olive oil to the nonstick pan and sauté garlic for about 2 minutes, until soft and fragrant. Add the tomatoes and juices. Stir and bring to a simmer over low heat until slightly thickened, about 15 minutes. Stir in the basil, sugar, and 1/2 teaspoon kosher salt and turn off the heat. 3. Add 1 teaspoon kosher salt and the pasta to the boiling water. Bring back to a boil, stirring frequently. Cook just until the pasta starts to get tender, but is still a little firm, not quite al dente. If you cook the pasta too long, it will be mushy after baking. 4. Set aside 1/2 cup of the pasta water and drain the rest. Return the pasta to the pot and add the tomato sauce. Stir together well. Add as much of the reserved pasta water as is needed to thin the sauce a bit. 5. Build the dish in layers. Start with half of the pasta and sauce to the bottom of the pan, then sprinkle half the cheeses on top. Layer on the rest of the pasta and sauce, and sprinkle the remaining cheese on top. 6. Bake about 20 minutes, or until the cheese turns golden brown. Let stand 5 minutes, and then serve.

Baked Penne with Tomatoes and Mozzarella


SUBMITTED BY
list all recipes for PASTA (159)
list all Italian recipes (284)
list all recipes by NAZZARENOCASHA (19)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: baked
keyword: penne
keyword: tomatoes
keyword: mozzarella
ethnicity: italian
recipes for pasta
recipes by nazzarenocasha
Email Address:
(posted February 3, 2012)

from Malta

1 tablespoon of
olive oil
4 cloves
garlic, minced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes
20 leaves of fresh
basil, minced
1/4 teaspoon
sugar
kosher salt
16 ounces
penne, ziti, or other tube-shaped pasta
8 ounces mozzarella, shredded
1/4 cup grated
Parmesan
cheese


1. Bring 4 quarts of water to
boil in the 8-quart
pot. Preheat the oven to 400° F.
2. Add the
olive oil to the nonstick pan and sauté garlic for about 2 minutes, until soft and fragrant. Add the tomatoes and juices. Stir and bring to a simmer over low heat until slightly thickened, about 15 minutes. Stir in the basil, sugar, and 1/2 teaspoon kosher salt and turn off the heat.
3. Add 1 teaspoon
kosher salt and the pasta to the boiling water. Bring back to a boil, stirring frequently. Cook just until the pasta starts to get tender, but is still a little firm, not quite al dente. If you cook the pasta too long, it will be mushy after baking.
4. Set aside 1/2 cup of the
pasta water and drain the rest. Return the pasta to the
pot and add the tomato sauce. Stir together well. Add as much of the reserved pasta water as is needed to thin the sauce a bit.
5. Build the dish in layers. Start with half of the
pasta and sauce to the bottom of the pan, then sprinkle half the cheeses on top. Layer on the rest of the pasta and sauce, and sprinkle the remaining cheese on top.
6.
Bake about 20 minutes, or until the cheese turns golden brown. Let stand 5 minutes, and then serve.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2018 SimpleSolutions Corporation. All Rights Reserved.